Mushroom Linguine
From Off the Shelf: Cooking from the Pantry by Donna Hay.- Ingredients:
- 2 Tbsp. butter
- 1 red chili, seeded and chopped
- 400 g. (14 oz.) sliced mushrooms
- 3/4 c. (6 fl. oz.) vegetable stock
- 3/4 c. (6 fl. oz.) cream
- 2 Tbsp. lemon juice
- 400 g. (14 oz.) fettuccine or linguine
- 1/2 c. finely grated parmesan cheese
- 1/4 c. chopped basil
- Cracked black pepper
- Sea salt
Heat a frying pan over medium heat. Add the butter, chili, and mushrooms and cook for 4 minutes or until the mushrooms are brown. Add the stock, cream, and lemon juice and simmer for 5 minutes.
While the sauce is simmering, place the pasta in a large saucepan of lightly salted boiling water and cook until al dente. Drain. Toss the pasta with the mushroom sauce, parmesan, basil, pepper, and salt. Serves 4.